3/4 c of butter – or margarine, which is what I used
1/2 c light brown sugar
1/2 c, white sugar
2 tbsp of honey
1 tbsp of grated lemon zest – or one whole lemon zested
1 tbsp of pure lemon extract
The juice of the lemon or 3 tbsp of lemon juice
2 cups flour (you may need up to a 1/4 cup extra flour)
1 tsp baking powder
1 tsp baking soda
Okay so cream butter and sugar till light and fluffy, add egg, honey, zest, juice, and extract then beat until combined. Add the dry ingredients. Now I upped the lemon in this it needed it so I had to add some extra flour pretty sure it was 1/4 a cup I did two heaping scoops of my measuring cup. The dough will be sticky but that is fine. So put it on some plastic wrap form a log and freeze for up to a month. Now I had to slice mine right out of the freezer there was no need for me to let mine warm up – I think it’s because my freezer is not as cold as I would like it to be. But basically you slice not too thick and bake at 325 for 11 – 13 minutes. If you want you can sprinkle with powdered sugar. Now here is the deal. I pulled these out of the oven and thought what the heck I’ll taste them. They tasted like the lemon iced archway cookies I had always loved from my grandma. They were the lemon cookies I had grown up loving – lemon with sweet and citrus. Almost like my favorite lemon Girl Scout cookies they used to sell. So go make those cookies!
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This is what mine looked like no this is not my photo - I forgot to take them!